🥩 ULTIMATE CARNIVORE DEEP DISH PIZZA
All the meats. All the flavor. Still classy. Still homemade.
🔹 Dough (75% hydration)
Same gorgeous base as before — soft, bubbly, and strong enough to hold all that meat.
(See dough recipe above – 400g flour, 300g water, 4g yeast, etc.)
🔹 Carnivore Sauce (Optional – or go sauceless)
You can go one of two ways:
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Classic Tomato Base (light, just for tang)
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Meat Drippings Base (hell yeah)
Option 1: Carnivore-Friendly Tomato Sauce
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1 can good tomatoes
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Salt
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Garlic (optional)
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That’s it — no sugar, no herbs if you’re strict
Option 2: No Sauce — use melted cheese & meat oils as your “sauce”
🔹 Meat Toppings (Load it UP)
Here’s a boss-level mix:
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Pepperoni (cup & char style, of course) – crispy edges, spicy kick
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Italian sausage (uncooked, pinched into little chunks)
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Crispy pancetta or bacon bits
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Thin-sliced steak or shaved ribeye
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Prosciutto or soppressata (add halfway through bake or after, so it doesn’t dry)
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Optional: ground beef or meatballs (seasoned simply with salt + garlic)
💡 Pro Tip: Pre-cook any raw meats with high fat (bacon, sausage) so your pizza doesn’t flood with grease.
🔹 Cheese (Glue for the meats)
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250g shredded low-moisture whole milk mozzarella
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Optional mix-ins: provolone, fontina, asiago, or aged cheddar
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Final dusting: fresh grated Parmigiano-Reggiano
🔹 Build It Like This:
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Oil your deep pan generously (helps the crust fry up)
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Spread your dough
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Layer like a god:
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Cheese first (protects the dough)
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Sausage chunks
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Ground beef / bacon / pancetta
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Spoon on light tomato sauce OR skip
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More cheese
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Pepperoni, steak, prosciutto on top
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🔥 Bake
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Preheat to 250°C / 480°F
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Bake 18–22 min until crust is crisp and cheese is molten
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If meats look underdone, broil for 1–2 min
✨ Bonus: Meat Crust Border
Wanna get fancy? Line the outer rim of the crust with mini pepperoni or prosciutto before baking — creates a meaty halo. 🙌
💥 Finishing Touch
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Rest 5 min
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Sprinkle with grated Parm + maybe a drizzle of rendered bacon fat 🤯
Want me to write this up in a printable or saveable format? Or turn this into a multi-meat calzone or stromboli next? Let’s keep the meat train rolling. 🚂🥩